Peel and cut eggplant into 2 inch strips. Place in bowl, sprinkle thoroughly with salt to cover all the strips. Let sit for 15 minutes until eggplant softens, then thoroughly rinse the eggplant and drain.
In a large saucepan, bring to medium heat, add oil and fry garlic until translucent, then add paprika, cumin, salt, diced tomatoes and the eggplant.
Bring to a boil, reduce heat immediately and simmer for 10 to 15 minutes. Serve warm or cold.